Recipes, Main courses

Sautéed broad beans, chorizo, and peppers, Iberian style.

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Sautéed broad beans, chorizo, and peppers, Iberian style

For 4 people

Difficulty : easy

Price : medium

Preparation time : 20 minutes

Cooking time : 10 minutes

Ingredients

  • 250 g of fresh shelled broad beans (or frozen)
  • 100 g of chorizo (mild or spicy, to taste)
  • 1 red bell pepper
  • 1 yellow bell pepper (or green for more contrast)
  • 1 red onion
  • 2 cloves of garlic
  • Fresh parsley or cilantro for garnish
  • 1 ripe tomato (or 1 tablespoon of tomato paste)
  • 1 drizzle of olive oil
  • 1 teaspoon of smoked paprika
  • ½ teaspoon of cumin (optional for an oriental touch)
  • 1 tablespoon of sherry vinegar (or lemon juice)
  • Salt & pepper

Ustensils

Preparing the ingredients

Shell the broad beans if they are fresh and blanch them for 2 minutes in boiling salted water. Drain and remove the skin if they are large (otherwise, leave them as they are).

Slice the chorizo into thin rounds.
Cut the bell peppers into strips.
Finely slice the red onion and garlic.
Dice the tomato into small cubes.

Cooking the ingredients

Heat a drizzle of olive oil in a sauté pan and cook the chorizo over medium heat until it releases its fat and becomes slightly crispy. Set aside.

In the same sauté pan, cook the onion, garlic, and bell peppers with the smoked paprika and cumin. Let them simmer for 5 minutes over medium heat.

Add the crushed tomato (or tomato paste) and let it simmer for another 3 minutes.

Stir in the broad beans and mix well. Add a small splash of water if necessary and cook for an additional 5 minutes.

Return the chorizo to the sauté pan, add the sherry vinegar, mix well, and adjust the seasoning.

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